Sautéed Dandelion Greens
In celebration of Intergalactical Weed Day, these sautéed dandelion greens are certainly going to make give a second glance to edible weeds.
Servings 6 servings
Ingredients
- 2 lb dandelion greens roughly chopped
- 2 Tbsp vegetable oil
- 8 oz Italian sausage
- 1 Tbsp unsalted butter
- 1 onion sliced
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp crushed red pepper
- ¼ cup chicken broth
- 4 cloves garlic sliced
- 4 anchovies
- 4 oz sun-dried tomatoes sliced
- Parmesan cheese
Instructions
- Soak dandelion greens in a large bowl with water brine made of 2 Tbsp salt for 10 minutes. Bring a large pot of well-salted water to boil in the meantime. Drain and rinse greens, then boil for 10 minutes. Transfer greens to an ice bath. Drain, and express extra moisture, then set aside.
- Heat oil in a large skillet over medium-high heat. Brown sausage, using a spatula to break up the meat. Cook until browned and crumbly, then set aside.
- In the same skillet, melt butter with existing pan fats. Add onions and season with salt, black pepper and crushed red pepper; cook until the onion begins to caramelize. Then add garlic and anchovies to sauté until the anchovies have broken down - 1 to 2 minutes, stirring constantly.
- Add blanched dandelion greens and sauté for about 7- 10 minutes. Pour in chicken broth, then toss in sun-dried tomatoes and reserved sausage to combine - cooking for another 2 minutes.
- Serve hot, garnished with parmesan cheese, to taste.